Ingredients
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4 russet potatoes, peeled and cut into 1" pieces
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3 cloves garlic, minced
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4 boneless, skinless chicken breasts
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1/2 (32 oz) bag broccoli florets
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1/2 (8 oz) block sharp Cheddar cheese
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1 large egg
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3/4 cup Italian-style bread crumbs
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2 tbsp olive oil
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4 tbsp unsalted butter
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1/2 cup low-fat milk
Steps
1
Preheat oven to 425°F. Line a baking sheet with parchment. To a large pot, add potatoes and enough cold water to cover by 2”. Season with salt. Bring to a boil and cook until fork-tender, 10 to 15 minutes. Add garlic to pot for last 3 minutes of boiling. Drain potatoes and garlic, then return to pot.
2
Meanwhile, cut each chicken breast horizontally in half into 2 thin cutlets. With a meat mallet, pound each breast between pieces of plastic wrap to ¼” thickness. Season both sides of chicken cutlets with salt and pepper.
3
To a microwave-safe bowl, add broccoli and 1 tablespoon water. Cover with vented plastic and microwave until soft, 1 minute. Drain and season with salt and pepper.
4
Lay chicken flat and place a slice of cheese in the center of each cutlet. Add a few broccoli florets on top, then roll the chicken to enclose the filling, securing with toothpicks.
5
In a shallow bowl, beat egg and 2 teaspoons water. To a separate shallow bowl, add bread crumbs. Dredge chicken into egg wash, then bread crumbs, and transfer to prepared baking sheet. Drizzle chicken with oil and bake until golden brown and internal temperature of chicken is 165°F, 25 minutes.
6
To pot with potatoes and garlic, add butter and milk and, using a potato masher, mash potatoes until well combined and smooth. Season with salt and pepper. Remove toothpicks from chicken and serve with mashed potatoes.
